Shredded Chicken Enchiladas

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4.89 from 9 votes
These Shredded Chicken Enchiladas are a great make ahead recipe for busy nights.
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
Shredded Chicken Enchiladas smothered in cheese.

Shredded Chicken Enchiladas are stuffed with gooey, cheesy, shredded chicken, top with sour cream all smothered in a spicy enchilada sauce. It’s a warm, comforting dish the whole family will love.

Shredded Chicken Enchiladas smothered in cheese.

This Shredded Chicken Enchiladas is quick and easy recipe. These enchiladas are the prefect comfort food for people who love a little kick to their meals. If you want even more quick and easy mexican favorites.


MORE MEXICAN INSPIRED RECIPES YOU MIGHT LIKE

Orange Lime Halibut Fish Tacos | Instant Pot Green Chicken Enchiladas Casserole| Breakfast Burritos


What We Love About This Recipe

The perfect quick and easy meal for any night of the week. A spicy recipe with cumin, chili powder and garlic.

  • 1 Hour: Truly a quick and easy recipe for dinner.
  • Easy Ingredients: All found in pantry or fridge.
  • Family Friendly: Everyone will love this recipe plus you can make it ahead.
  • Adaptable: Can make it low-carb, low=sodium, dairy free, etc…
a full tray of chicken enchiladas.

Ingredient Notes for Chicken Enchiladas with Red Sauce

  • Corn and Flour Tortillas: While you an use either corn tortillas or flour tortillas, the combination really works best for chicken enchilada recipes.
  •  Cooked Chicken, shredded. Rotisserie chicken, or pre cook chicken breasts,
  •  Enchilada Sauce: Make this red enchilada sauce or buy canned.
  • Cheese: Try a cheddar cheese or  monterey jack cheese,shredded.

Equipment Needed

How to Make Chicken Enchiladas Easy Recipe

These are the basic steps for making baking chicken enchiladas. Please refer to the recipe card below for more detailed instructions.

STEP 1: Grill

First, grill tortillas until lightly charred on one side; set aside.In a large skillet (I prefer to use cast iron), heat canola oil over medium high heat and then add onion and sauté until translucent and lightly browned, about 5 minutes.

STEP 2: Warm

Second, remove onion from skillet; set aside and then add enchilada sauce to skillet and warm over medium low heat.

STEP 3: Casserole Dish

Then place a thin layer of sauce in the bottom of a 13×9 casserole dish. Begin assembling enchiladas by dipping a tortilla into the sauce and placing it on a flat surface.

STEP 4: Roll

Next, place 1/8 of the chicken down the center of the tortilla; add 1/8 of the onions and a small amount of cheese on top and next roll up the enchilada and place it, seam side down, in the casserole dish. Repeat with remaining tortillas.

STEP 5: Bake

Stir and the pour remaining enchilada sauce over the top the enchiladas in the casserole dish and top with the remaining shredded cheese.When ready to eat, bake at 350 for 30 minutes until they simmer and cheese is melted.

STEP 6: Finish

Finally, top with sliced green onions.

Prep and Storage Tips for Chicken Enchiladas Mexican Recipe

HOW TO MAKE THIS RECIPE AHEAD OF TIME

Make this recipe whenever you have leftover shredded chicken and then you place in the refrigerator or freezer until ready to serve.

HOW TO STORE THIS RECIPE

The enchiladas can be stored in an airtight container or wrap the casserole dish well with aluminum foil if you are preparing to freeze. They will be able to make this deliciousness whenever you are ready,

HOW TO FREEZE THIS RECIPE

The cheese and chicken enchiladas can be placed in the freezer for up to six months.

HOW TO REHEAT THIS RECIPE

Reheat by placing in the oven and cook until warmed through.

Frequently Asked Questions about Shredded Chicken Enchiladas

HOW TO MAKE THIS RECIPE LIKE REAL GOOD ENCHILADAS?

Certainly, low carb tortillas can be used or try using cabbage leaves or cheese tortillas to make these a good low carbohydrate option.

CAN I SUBSTITUTE GROUND BEEF IN THIS ENCHILADA CASSEROLE?

Truly lean ground beef for beef enchiladas, black beans or other fillings can replace the chicken mixture.

CAN THIS CHICKEN AND CHEESE ENCHILADAS RECIPE BE DOUBLED OR HALVED?

Of course, adjust this recipe how you like to suit your families needs.

WHAT IS THE DIFFERENCE BETWEEN ENCHILADAS AND BURRITOS?

Enchiladas are covered in sauce while burritos can be held in your hand this is the major difference.

Shredded Chicken Enchiladas in closeup.

Expert Tips for Making This Recipe

  • Add Cilantro: Also, top with sour cream, avocado or your favorite hot pepper sauce or green chiles.
  • Short cut tip: Buy and use a rotisserie chicken from the grocery store when making these easy enchiladas.
  • Trick: Make sure you grill the tortillas.  Using a gas cooktop, or grill pan or even a frying pan to make the same slightly charred flavor.
  • Fresh Lime: Above all, add a little freshness, lime juice gives a nice fresh flavor burst.
  • Dietary consideration tip: Indeed try using a gluten-free tortillas or low salt tortillas and sauce when making these Shredded Chicken Enchiladas.

What to Serve with Shredded Chicken Enchiladas

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Shredded Chicken Enchiladas smothered in cheese.
4.89 from 9 votes

Shredded Chicken Enchiladas

Yield: 8 servings
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
These Shredded Chicken Enchiladas are a great make ahead recipe for busy nights.
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Ingredients

  • 8 Corn and flour tortillas
  • 1 large onion, diced
  • 1 tablespoon canola oil
  • 2 cups cooked chicken, shredded
  • 40 ounces enchilada sauce, 2 (20 ounce) cans
  • 16 ounces cheddar cheese, shredded
  • 2 green onions, sliced

Instructions

  • Grill tortillas until lightly charred on one side; set aside.
  • In a large skillet (I prefer to use cast iron), heat canola oil over medium high heat.
  • Add onion and sauté until translucent and lightly browned, about 5 minutes.
  • Remove onion from skillet; set aside.
  • Add enchilada sauce to skillet and warm over medium low heat.
  • Place a thin layer of sauce in the bottom of a 13×9 casserole dish.
  • Begin assembling enchiladas by dipping a tortilla into the sauce and placing it on a flat surface.
  • Place 1/8 of the chicken down the center of the tortilla; add 1/8 of the onions and a small amount of cheese on top.
  • Roll up the enchilada and place it, seam side down, in the casserole dish.
  • Repeat with remaining tortillas.
  • Pour remaining sauce over the top the enchiladas in the casserole dish and top with the remaining cheese.
  • If planning to freeze or make ahead, stop here and cover enchiladas tightly and store in the refrigerator or freezer.
  • When ready to eat, bake at 350 for 30 minutes.
  • Top with sliced green onions.

Video

Expert Tips

 
  • Add Cilantro: Top with sour cream, avocado or your favorite hot pepper sauce.
  • Short cut tip: Buy and use a rotisserie chicken from the grocery store when making these easy enchiladas.
  • Trick: Make sure you grill the tortillas.  Using a gas cooktop, or grill pan or even a frying pan to make the same slightly charred flavor.
  • Fresh Lime: Lime juice gives a nice fresh flavor burst.
  • Dietary consideration tip: Indeed try using a gluten-free tortillas or low salt tortillas and sauce when making these enchiladas.

Estimated Nutritional Information

Calories: 348kcal | Carbohydrates: 18g | Protein: 16g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 654mg | Potassium: 110mg | Fiber: 1g | Sugar: 2g | Vitamin A: 646IU | Vitamin C: 2mg | Calcium: 450mg | Iron: 1mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: Main Dish
Cuisine: Mexican
Keyword: casserole, chicken, enchiladas, make ahead

This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe.  I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.

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9 thoughts on “Shredded Chicken Enchiladas”

  1. 5 stars
    Excellent enchiladas! I subbed in my homemade enchilada sauce and they were superb! I doubled the batch and put a pan in the freezer, too. Will be perfect for a busy weeknight. Thanks so much for sharing!

    Reply

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